24 November 2008

Am I starting on my New Year resolutions early or am I breaking out all the stops and getting ready for the calorie laden Christmas holidays where NOTHING...I say NOTHING will be off limits!!! Whatever the reason I was craving meatloaf but wanted a lighter but still flavourful rendition.

"Nothing says comfort food more than a piping hot slice of meat loaf served with mashed potatoes and gravy. Of course, the fat in a slice of meat loaf alone amounts to about 17 grams... even when you use lean ground beef. To lighten your standard recipe use extra-lean ground beef, rolled oats and vegetables (which increases the fibre) PLUS use a salsa topping instead of the usual high-sugar ketchup or chili sauce. Cooking the loaf free form on a baking sheet drains away the fat, which results in only 206 calories and 7 grams of fat per serving."

I served my meatloaf with some steamed sugar snap peas and some "smashed" potatoes that get their flavour factor from the onions and herbs.... minus the gravy...but look at all that BUTTER!!!!

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Congratulations on your awards! I absolutely LOVE meatloaf. It's such a comfort food and your lighter version looks delicious. I'm planning a "Meatloaf Mondays" round-up on a new blog I'm launching next month and would like to feature your meatloaf. :)

I Love Meatloaf - what can I say and I'm probably the only one in my family. Maybe you could convert Psychgrad who can't even look at it. The salsa in the meatloaf must be amazing - just a bit of tang to add to an already great dish.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.